Roasted Pork Tenderloin with Potatoes and Carrots

An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. This easy one-pan dinner is done in well under one hour. Think of it as easy comfort food.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 320kcal
Author: Dan Mikesell AKA DrDan


  • 1 - 1 1/2 pound pork tenderloin
  • 1/2 medium onion or one small
  • 3 medium carrots
  • 1 pound small potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2-4 cloves crushed garlic 2 for most people. 4 for my wife.


  • Preheat oven to 400 degrees convection or 425 conventional.
  • Trim a pork tenderloin of fat and silverskin.
  • Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion. Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag.
  • Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic and 2 tablespoons olive oil. Seal bag and mix well.
  • Prep a large baking dish or sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
  • Bake until tenderloin is 150-160 per your taste and potatoes are tender. About 30 minutes. The last few minutes, turn on the broiler and get the color you want.
  • Allow the tenderloin to rest for at least 5 minutes before cutting.



Pro Tips:

  1. Trim the pork tenderloin well and get the silverskin off if possible.
  2. Use baby carrots and small potatoes to save time.
  3. The pork is "over cooked" by some standards (not in our house). If you want some pink in your pork then remove the pork when 145 degrees and tent while veggies finish.
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Calories: 320kcal | Carbohydrates: 26g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 391mg | Potassium: 1060mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7700IU | Vitamin C: 36.3mg | Calcium: 20mg | Iron: 2.3mg